When I began my career as a cook, I made hearty loaves like these every week. Now that we have so many bakeries producing good breads, I don't really need to bake as often, but I've never gotten bread...
Author: Martha Rose Shulman
Author: Christine Muhlke
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools...
Author: Melissa Clark
Author: Florence Fabricant
Author: Bryan Miller
Author: Maura Egan
Author: Mark Bittman
This moist, hearty bread slices beautifully for sandwiches or toast. The dough is sticky because of the moisture from the cooked quinoa, but resist the urge to add too much flour.
Author: Martha Rose Shulman
You don't have to limit yourself to the young multicolored carrots that I'm finding at the farmers' market right now, but they are particularly beautiful, at least until the colors fade with time. Carrots...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Connie Mccabe
Author: Amanda Hesser
Author: Marian Burros
I didn't know how delicious these would be until I came back from a trip 10 days after pickling some gorgeous baby red turnips. Initially they tasted sort of blah, but after 10 days they were infused with...
Author: Martha Rose Shulman
This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or roasted potatoes, or simply brushed with good salt...
Author: Melissa Clark
Author: Molly O'Neill
Author: Mitchell Owens
Author: Molly O'Neill
Author: Marian Burros
Author: Florence Fabricant
What's called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty, toasty whole grain bread is irresistible.
Author: Martha Rose Shulman
Author: Julia Reed
When I first prepared the cauliflower, it didn't do much for me for the first few days. Then I went away for a week, and when I came back and tasted the thinly sliced pickled cauliflower, now nicely infused...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Nina Simonds
Author: Marian Burros
Author: Pete Wells
Author: Florence Fabricant
Author: Amanda Hesser
Author: Florence Fabricant
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Craig Claiborne
Author: Nancy Harmon Jenkins
Timing is everything. I was at Casa Mono, in Manhattan, lapping up every drop of the sauce from a little cazuela of piquillo peppers stuffed with oxtails. The next day I was tasting Ribera del Duero wines...
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
It occurred to me that pickling would be a great thing to do with wide chard stalks. They're crunchy and absorbent, and the texture stands up to weeks of pickling. Red chard or a mix of rainbow chard stalks...
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Daniel Patterson
Author: Jonathan Reynolds